Asparagus, Ricotta, and Egg Pizza - Mary Jo Hull photo
Okay, this isn't really an Amish recipe. BUT, I could see this becoming popular in Amish kitchens. Really, what it does is marry two favorite Plain foods: pizza and eggs. Throw in a few garden goodies for good measure (like peppers) and you have a really interesting supper! My neighbor made this pizza and posted it on her Facebook page and I thought it looked too delicious not to share.
She got the recipe online, but made some adaptations. The original recipe called for asparagus which she substituted for bell peppers. Personally, I think that was a super choice. I like asparagus. And I even like them paired with eggs, but I think on a pizza they could be a bit unwieldy.
She reports that everyone loved the dish and I think you will too. So give it a try! And thank you, Mary Jo, for sharing the photo!
- 12 ounces refrigerated fresh pizza dough
- ⅔ cup part-skim ricotta cheese
- ⅛ teaspoon kosher salt
- 1½ cups asparagus, trimmed and cut into 1-inch pieces
- 2 teaspoons extra-virgin olive oil
- 4 large eggs $
- ¼ teaspoon freshly ground black pepper
- 1 ounce Parmesan cheese, grated (about ¼ cup)
- Place a pizza stone or heavy baking sheet in oven.
- Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).
- Let dough stand at room temperature for 30 minutes.
- Combine ricotta and salt in a small bowl.
- Roll dough into an 11-inch circle on a floured surface.
- Carefully remove pizza stone from oven.
- Arrange dough on pizza stone.
- Spread ricotta mixture over dough, leaving a ½-inch border.
- Combine bell peppers and oil in a bowl.
- Top ricotta mixture with bell pepper mixture, gently pressing peppers into ricotta.
- Bake at 500° for 5 minutes.
- Crack eggs over top of pizza (do not remove pizza from oven).
- Bake 4 minutes or until whites are set.
- Sprinkle with pepper and Parmesan.
- Cut into 8 slices.
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